Saturday, February 11, 2006

Raspberry-Toasted Coconut Muffins©


1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs
1 teaspoon Malibu White Rum with Coconut•
2 cups AP flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 tsp Instant Yeast (dissolved in water)
1 TBS water for yeast
1 cup buttermilk
1/3 Cup Toasted Coconut flakes
3/4 Cup Dried Raspberries Coarsely Chopped
Corn Starch
Cinnamon/Sugar MixtureButter for Muffin Tin


Preheat oven to 375 degrees F.

Grease or line muffin tins.

In a medium bowl cream together butter and sugar. Add eggs one at a time, making sure the eggs are fully incorporated. Stir in the rum.

Sift dry ingredients together into a separate bowl. Add dry ingredients alternately with buttermilk in several additions, stirring just until combined. Add the toasted coconut. Add dissolved yeast.

Coat the raspberries with corn starch before adding so they won't sink to the bottom of the muffin tin. Scoop the batter into prepared tins. Sprinkle with cinnamon/sugar if desired and place in oven. Immediately turn oven temperature up to 400 degrees and bake for 25 minutes for standard muffins, 15 - 20 minutes for mini muffins; 25-minutes for Texas sized muffins. Cool for at least 5 minutes before removing from pan. Yield: 12 standard muffins, 24 mini muffins, or 6 Texas sized


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